Mushroom Duxelles And Pate Platter With Sliced Baguette - cooking recipe

Ingredients

1/2 lb cremini mushroom, coarsely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1/2 teaspoon ground thyme
salt & freshly ground black pepper
1/2 cup dry sherry
8 ounces pate (at specialty foods case of market, choose country or mousse-style, any flavor)
1 baguette, sliced
cornichon, for garnish
capers, for garnish
chopped fresh flat-leaf parsley, for garnish

Preparation

Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
Enjoy bread rounds with a slather of pate topped with mushrooms.